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The Risotto with Chicken and Shiso Plum Flavor

Yields2 ServingsCook Time20 minsTotal Time20 mins

The refreshing flavor. Using a plenty of soup of risotto. Good for our health.

https://ayana-gohan.com/wp-content/uploads/shiso-plum-risotto.jpg

 400 g chicken stock
 100 g boiled chicken wings (teared into bite-size pieces)You can reuse boiled chicken when you make the soup of risotto.
 440 g cooked rice
 3 g sea salt
 1 tsp YukariYukari is a kind of Japanese furikake (rice seasoning) that is made from red shiso leaves.
 10 shiso
 50 g Umeboshi (salt pickled plum)
Prepare of ingredients
1

shiso-plum-risotto-step-1

Prepare all the ingredients.

2

shredded-shiso

Cut the shiso into fine stripes.

3

shiso-plum-risotto-step-3

Remove the seed from the umeboshi. Finely chop it to be paste.

Make a risotto
4

shiso-plum-risotto-step-4

In a pot, put the soup of risotto. Then heat it up on medium heat.

5

shiso-plum-risotto-step-5

When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.

6

shiso-plum-risotto-step-6

Season it with sea salt.

7

shiso-plum-risotto-step-7

Mix gently, and warm up the rice on medium heat.

8

shiso-plum-risotto-step-8

Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.

9

shiso-plum-risotto-step-9

When the broth is almost gone like this picture, it's done.

10

Serve on a plate, and add the shiso and umeboshi on the top.

Nutrition Facts

Serving Size 2

Servings 0